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Old 05-07-2012, 05:27 AM   #1
MedicineMan
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Feb 2011
San Ramon, California
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I was thinking of adding amaretto to a oatmeal stout or a porter recipe, any thoughts?

 
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Old 05-07-2012, 09:42 AM   #2
ChillWill
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I think it'd go really well in a coffee porter as coffee mixes well with it.

Or coffee stout with some lactose?

 
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Old 05-07-2012, 12:23 PM   #3
MedicineMan
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Feb 2011
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I like the idea of a coffee stout with the lactose

 
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Old 05-07-2012, 09:46 PM   #4
BeerLogic
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Feb 2011
Ann Arbor, MI
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Forget the coffee! This is a great idea - I can't believe I never thought of it! Add a bottle of amaretto to the secondary or the appropriate amount at bottling. I bet it'll be fantastic!

Actually, I've got a generic dry stout in the primary right now that I was going to add some coffee to. I think you might have inspired me to try this.
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Old 05-07-2012, 10:06 PM   #5
BeerLogic
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Feb 2011
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And you've got me thinking about some weird things, now, too. Amaretto + mixed lambic culture = amaretto sour beer?
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Old 05-08-2012, 12:17 AM   #6
MedicineMan
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Feb 2011
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If you add the amaretto let me know how it turns out.

 
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Old 05-08-2012, 12:26 AM   #7
kiwibrew
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Oct 2011
Brighton, MI
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I think you would get the almond flavor, but it may be different than you expect because there is a lot of sugar that will ferment out and then might not taste the same

 
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Old 05-08-2012, 01:06 AM   #8
KnightRyder
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Grand Rapids, MI
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BeerLogic....Amaretto sour beer...that is brilliant! Someone do that and let us know.
I too am wondering about the Amaretto coffee...might have to try that.
If wanted, here is an AWESOME recipe for homemade Amaretto at a fraction of the cost of Disaronno:
http://allrecipes.com/Recipe/Amaretto/Detail.aspx

 
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Old 05-08-2012, 02:19 PM   #9
tmags711
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Mar 2012
Chicago, Illinois
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Most grocery stores sell Almond Extract for baking. The smell is IDENTICAL to amaretto and the taste is pretty similar. I had the same idea but have decided to go with extract instead (haven't brewed yet, just another recipe in the pipeline). I'm thinking a strong, toasty stout with the extract added in secondary. Hopefully the almond/amaretto is strong on the nose and then slides away with the full body of the stout.
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Old 05-08-2012, 11:56 PM   #10
MedicineMan
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Feb 2011
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I think I'm going to split my batch 3 ways, I'm going to try the amaretto, the extract and just leaving it as is.

 
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